1. Cut the butternut squash in half length wise. Using a spoon remove the seeds and place skin side down in a large roasting tray.
2.  Mix the soft butter and honey and spoon small amounts all over the flesh of the squash. Then sprinkle with the nutmeg, herbs, sliced garlic and season salt.
3.  Pour the chicken stock into the bottom of the roasting tray, cover the tray with tinfoil and roast in a 400 degree oven.
4.  Once the squash is almost cooked (approximately 45 minutes depending on the side of the squash) the remove the foil and allow the flesh to brown. This gives the squash that beautiful nutty flavour. Be careful not to over brown.
5.  Once cooked through remove from the oven and allow cooling before removing the skin.

The cooked squash can be frozen and then used at a later date for multiple recipes Soup – Puree with stock, roasted garlic, herbs, caramelized onions. Season and serve Pasta Sauce – Puree with chicken stock and cream. Season and finish with parmesan cheese. Ravioli Filling or Dip – puree and mix with goat cheese and a splash of cream Salad – Chunks of Roasted butternut squash can be added to almost any salad Side Veg – Shred the roasted butternut squash, pan fry in butter, season and serve